I love sugar cookies, but most sugar cookie recipes are complicated and require refrigerating the dough, and ingredients, like buttermilk, that most of us don’t readily have on hand. I have found a very simple sugar cookie recipe that is so easy to make that even young kids can measure and make with little supervision. The best part is it can be frozen and used at a later date.
- 1 1/2 cups butter, room temperature (1 cup of butter works out to be 225 grms)
- 3 cups icing sugar
- 4 eggs, room temperature
- 2 tsp Vanilla extract
- 5 1/2 cups all-purpose flour
- 2 tsps baking powder
- 1 tsp . salt
- Confectioner’s sugar — for dusting the board while rolling out cookies
1. In a large bowl, cream together butter and sugar until smooth. Beat in large eggs and vanilla extract (or any other extracts). Inside a separate bowl, sift together all-purpose flour, baking powder and salt. Mix flour in to the butter and sugar mixture. Make sure you mix very well, scraping along the sides of the bowl, to fully incorporate your flour with the other ingredients. Cover, and chill cookie dough a minimum of an hour (or overnight). That step is very essential — when not really well chilled, your dough is going to be way too sticky to roll.
2. Preheat your oven to 400 degrees F (200 degrees C). Roll out dough on a board or a countertop sprinkled with confectioner’s sugar to around 1/4 to 1/2 inch thick. Cut into shapes with any sort of cookie cutter. Position cookies 1 inch apart on ungreased cookie trays. When you are baking multiple batches and don’t wish the subsequent batches to stick to the sheets, try lining the cooking trays using parchment paper.
3. Bake 6 to 8 minutes in preheated oven. Cool fully prior to frosting or decorating.